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Technology for salting and processing agaricus blazei

A processing technology and technology of Agaricus blazei, applied in the field of edible mushroom processing, can solve the problems of intolerance to storage, discoloration, deterioration and taste, etc., and achieve the effects of storage resistance, delicious taste and unchanged color.

Inactive Publication Date: 2018-08-31
黄振忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Agaricus blazei is rich in nutrition and delicious, but it is not resistant to storage. It will change color and taste after two days of storage at room temperature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of Agaricus blazei salting processing technology, concrete steps are as follows:

[0018] 1. Harvesting: Agaricus blazei fruiting body is eight mature, the cap diameter is 5cm-8cm, the stalk length is 8cm-12cm, the umbrella has not been opened, the surface is light yellow, there are fibrous scales, the fungus curtain is not broken, harvest immediately, and it should be harvested in sunny days Harvesting, picking twice a day, stop spraying water on the mushroom body 2 days before harvesting, when picking, pinch the mushroom cap with your thumb and middle finger, and gently rotate it to avoid disturbing the surrounding small mushrooms, the harvesting process should be gentle Handle with care to prevent separation of the handle cover and mechanical damage.

[0019] 2. Mushroom selection: Select Agaricus blazei with complete caps, cut off the base of the mushroom feet, remove impurities, remove diseases, insect damage, and moldy and rotten individuals, ...

Embodiment 2

[0026] Embodiment 2: a kind of Agaricus blazei salting processing technology comprises the following specific steps:

[0027] 1. Harvesting: Agaricus blazei fruiting body is eight mature, the cap diameter is 5cm-8cm, the stalk length is 8cm-12cm, the umbrella has not been opened, the surface is light yellow, there are fibrous scales, the fungus curtain is not broken, harvest immediately, and it should be harvested in sunny days Harvest, pick 3 times a day, stop spraying water on the mushroom body 2 days before harvesting, when picking, pinch the mushroom cap with your thumb and middle finger, and gently rotate it to avoid disturbing the surrounding small mushrooms, the harvesting process should be gentle Handle with care to prevent separation of the handle cover and mechanical damage.

[0028] 2. Mushroom selection: Select Agaricus blazei with complete caps, cut off the base of the mushroom feet, remove impurities, remove diseases, insect damage, and moldy and rotten individua...

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PUM

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Abstract

The invention discloses a technology for salting and processing agaricus blazei, and belongs to the technical field of edible fungus processing. The technology specifically comprises eight steps of harvesting, mushroom selection, color protection, rinsing, enzyme deactivation, preparation of saturated brine, preparation of a sourness conditioning agent, salting and packaging. The technology effectively solves the defects that fresh agaricus blazei in the prior art cannot be storage for a long time, is not inconvenient to transport, and is easy to discolor and deteriorate. The technology has the beneficial effects that the processed agaricus blazei has unchanged color, can be storaged for a long time, is inconvenient to transport, can be preserved for two years without deterioration, can becooked after being fished out and cleaned with clear water when in use, and has a good taste, and the technology is simple in steps, convenient to operate, suitable for family workshop processing andsuitable for industrial processing too.

Description

technical field [0001] The invention relates to food processing, in particular to a Agaricus blazei salting processing technology, which belongs to the technical field of edible fungus processing. Background technique [0002] Agaricus blazei (Agaricus blazei Murill. ) belongs to Basidiomycotina, Laminomycetes, Agaricaceae, Mushroom (Black Capsule) family, and Agaricus blazei Murill. In a humid, ventilated environment, the Agaricus blazei mushroom cap is tender, the stipe is crisp, it has an almond aroma, the taste is crisp and tender, the taste is pure and delicious, the food value is high, and the taste is excellent. The protein composition includes 18 kinds of amino acids. The 8 kinds of essential amino acids are complete, and it also contains a variety of vitamins and ergosterol. The mannan contained in it has curative effects on inhibiting tumors (especially ascites cancer), medical hemorrhoids, enhancing energy, and preventing and treating cardiovascular diseases. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/41
CPCA23L31/00A23L5/41A23V2002/00A23V2200/048
Inventor 黄振忠
Owner 黄振忠
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